Recipe Image

White Bean Soup (Fassoulatha)

  • 30 m
  • 2 h 30 m
James Chatto
“A simple, rich stew of white beans. Serve with Mediterranean Tuna Panini.”

Ingredients

    • 1 pound dried white beans, soaked overnight
    • 2 tablespoons extra-virgin olive oil
    • 2 large onions, finely chopped
    • 2 stalks celery, finely chopped
    • 2 large carrots, finely chopped
    • 1 quart water
    • 2 large ripe tomatoes, peeled and mashed, or 1 tablespoon tomato paste
    • 2 teaspoons dried oregano
    • 1 teaspoon salt
    • ⅛ teaspoon cayenne pepper
    • Freshly ground pepper, to taste

Directions

  • 1 Drain beans and cook them, covered, in a large pot of boiling water until tender, about 1½ hours. Drain.
  • 2 Heat oil in a Dutch oven or soup pot over medium heat. Saute onions, celery and carrots for 3 to 5 minutes. Add water, the cooked beans, tomatoes, oregano, salt, cayenne and pepper. Simmer until the vegetables are tender, about 20 minutes. Taste and adjust seasonings.
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